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Chutney Ivy Recipe of 2016



Shaf Islam, owner of Chutney Ivy Restaurant and bar situated in the heart of the cultural quarter in Leicester City Centre shares his recipe for a New Years warming curry!



Photo Credit: Chutney Ivy
Photo Credit: Chutney Ivy



100g peeled king prawns(leave tail on)

300g butternut pumpkin

1 onion sliced

2 cloves garlic, grated or pound to a paste

1″ piece ginger grated

1 sprig curry leaf

1 tbsp tomato puree or paste

2 tsp roasted curry powder

1 tsp chilli powder

1 tsp of roasted cumin seeds

250 ml coconut milk

½ teaspoon mustard seeds

2 tbsp ghee or vegetable oil



1.Clean pumpkin, cut into large 1-inch cubes. Set aside.

2.Add chilli powder, roasted cumin seeds and roasted curry powder into the coconut milk. Set a side.

3.Heat ghee /oil in a large cooking pot or saucepan, add onion slices and cook till soft and translucent.

4.Add curry leaves, mustard seeds, ginger and garlic in to the onions and stir for 1-2 minutes.

5.Add the prawns and stir until prawns redden in colour. Lower heat, add tomato puree, and stir to coat the onion mixture with the tomato paste.

6.Add pumpkin and, stir to coat with the mixture.

7.Add the coconut milk mixture and give it a stir. Add salt. Cover and cook till the pumpkin is tender. Stir occasionally to prevent burning. Pumpkin doesn’t take too long to cook it takes about 5 minutes.

8.After 5 minutes, remove lid, add a little water if you want more gravy.

Switch off heat and serve with steamed white rice.


Photo Credit: Chutney Ivy
Photo Credit: Chutney Ivy
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